Dense Phase Carbon Dioxide: Applications for Food brings into one volume the diverse aspects and the accumulated knowledge regarding DPCD. For the first time, the theory, microbial, enzymatic, quality, and process related issues and related research have been compiled together into a single resource. International experts in the Dense Phase Carbon Dioxide applications to foods have contributed in their areas of expertise to create synergy that clarifies concepts and reveals potential application areas and future direction of research. Positioned as an industry reference book, Dense Phase Carbon Dioxide: Applications for Food will appeal to food scientists, food technologists, food engineers, food safety, quality and production managers; government officials, researchers and regulators; extension specialists; equipment and packaging suppliers; and particularly professionals in the juice, dairy and beverage industries.
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